I just love yellow summer squash (the straight-neck, soft-skinned variety) and have cooked it a ton of different ways over the years. But honestly, this recipe is by far the best way I’ve ever eaten it. It’s so good, I make it often during the Holiday Season! It goes so nicely with turkey and dressing in my opinion. This is a recipe of a friend I used to work with years ago in Galveston, TX. Parmesan is not usually the cheese people put on yellow squash dishes, but I’m here to tell ya this has an OUTSTANDING flavor. I brought this dish to a round-robin dinner one time and people were flooding me with requests for the recipe. It garnered over 100,000 Facebook fans when I once posted there. The sweet caramelized onions just bring so much pizazz to the flavor profile, I do hope you will all try this out sometime. It’s that special! This recipe is suitable for all phases of Atkins, Keto and Primal Blueprint programs.
INGREDIENTS:
6 yellow summer squash (medium, about 6″ long)
6 oz. yellow onion
1 Flax Sandwich Bun, crumbled (or 1 slice other low-carb bread)
1/2 c. grated Kraft Parmesan cheese
Dash of Salt and Pepper
3 T. butter
DIRECTIONS: Slice onion into thin slivers and sauté in butter in no-stick skillet. Cook until they begin to brown, as the caramelizing is essential to the flavor of this dish. Turn off heat and let them cool.
Now grease a 9×13 glass casserole pan with butter. Slice the squash laterally/lengthwise into 1/4″ slices (or thinner if you want to speed this dish up a bit). This goes together in lasagna-type layers. First sprinkle 1-2 T.of the flax bun crumbs on the bottom of the pan. These will soak up moisture that bleeds out of the squash during cooking. Now place a single layer of squash slices in the pan. Jimmie them around, switching ends of slices so the pan is pretty much filled without gaps. Top with 1/4 of the browned onions. Next sprinkle 1-2 T. Parmesan cheese. Repeat these steps until all ingredients are used, ending with onion on top. Cover pan tightly with foil and bake 30-40 minutes at 350 º. Uncover, add 2-3 T. water if there is no moisture left in the bottom of the pan. Bake another 20-30 minutes (uncovered) or until squash feels tender when knife is stuck into it and onions on the top are toasty brown. Toast top in broiler if need be. You want the top layer of onion to be attractively toasted. This dish is a big hit every time I make it and it goes nicely with your holiday turkey dinners.
NUTRITIONAL INFO: Makes 6 servings, each containing:
150 calories, 10.35 g fat, 9.88 g carbs, 3.0 g fiber, 6.88 NET CARBS, 7.2 g protein, 26 g sodium